Home-style braised pomfret

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  1.Pick and wash the fish, drain off the water, add cooking wine, rice vinegar, salt, and very fresh soy sauce , marinated in rice wine for 1 hour.

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  2.Shred the onion, slice the garlic, shred the ginger, and make a bag of stewed fish ingredients Pack spare.

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  3. Apply dry starch evenly on both sides of the marinated fish, and pat it thinly A thin layer.

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  4. Add cooking oil to the wok.It is best to have more oil than usual.Cook several times more vegetables.

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  5. Heat the fish in a pan and fry over low heat until done,

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  6. During the frying process, turn the fish over and fry until both sides are golden brown.

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  7. Add an appropriate amount of water to the pot, it is best to cover 3/of the fish body.2.Add braised soy sauce, cooking wine, rice vinegar, rice wine, a small amount of salt, stewed fish ingredients, green onions and garlic slices.Bring to a boil over high heat, then reduce to low heat and simmer.(I forgot to add scallions when I took this photo, but added scallions later).

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  8. Cover the pot and simmer slowly over low heat.

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  9. After simmering for about 30 minutes, a lot of the soup has been reduced.Sprinkle with green onions.Reduce the heat to medium to reduce the soup and remove from the pan after one minute.

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  10.Plate,

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  11.Sprinkle with shredded red pepper and serve.